Easy Homemade Sugar-Oil-Salt Free Ketchup, Marinara and Salsa with Kathy Hester

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Frequently Asked Questions

What is the difference between cooking Whole and Ground Spices? Ground Spices?

There is no difference between cooking whole spices and with ground spices. All spices are ground after harvesting. This ensures that there are no differences in the quality of spices.

The price difference is however significant. Whole spices are more expensive because of the labor required to process them. But the flavour is well worth it.

When you buy bulk spices, you may get additional discounts. If you buy a whole bag of cinnamon sticks, you may get a discount.

The same applies to nutmeg and cloves, ginger or cardamom. This can help you save money on spices if you buy them in bulk.

Ground spices don't last as long as whole spices. This is because ground spices lose their potency quickly due to oxidation.

However, the main reason we recommend whole spices is because they add character to recipes.

A delicious curry can be made with whole turmeric as opposed to ground turmeric. You can also use whole coriander to create a spice combination for chicken dishes.

The process of grinding spices takes a lot of time. It is sensible to purchase large quantities when buying whole spices. So you don't run short of spices.

What spices are used in Thai cooking?

Thai cuisine is known for its complex flavour combinations. These flavours come from unique and flavorful spices that create various delicious dishes.

Thai cuisine uses common ingredients such as galangal (lemongrass), kaffir lime leaves and chillies.

Each of these spices is integral to Thai cuisine's unique flavour profile. Lemongrass is often used in soups, curries, and stews; galangal adds a slight peppery note to dishes; kaffir lime leaves impart a citrusy aroma; chillies provide a spicy kick; garlic adds a sharp and pungent flavour to dishes; shrimp paste adds an umami depth to food; coriander has a mild, yet fragrant aroma; cumin brings a smoky note to dishes; and turmeric gives food a vibrant yellow hue.

These spices create complex flavour profiles that are unique to Thai cuisine. The combination of spices allows chefs to create dishes that are both delicious and aromatic. You can bring Thai flavors to your kitchen by stocking up on these spices.

What purpose is Thai spice used?

It's a term we all have heard, even though we don't know what it actually means. We are left wondering why we don't eat more Thai spice when our mouths water.

It's not just any spice. It is an important ingredient that gives flavor and depth to bland dishes.

Although there are many recipes that call for Thai spices in large numbers, very few recipes actually use the true thing. Let's find out how to add these wonderful flavors to your dishes.

As far back as ancient times, Thais have been cooking with herbs and spices to add flavor to food and beverages. Thai derives its name from the Sanskrit phrase "to cook".

Even today, most Thais prefer to eat spicy foods. This preference can often be attributed to Thailand's hot weather, which makes it hard to stay warm without hot beverages. Thais consume more chili peppers than Americans and Europeans.

A local Asian grocery store is the best place to learn more about Thai spice. There you will find a variety of ingredients such as dried chilies fresh basil leaves curry paste and ground black pepper.

You may also come across whole peppercorns, cloves, cinnamon sticks, star anise, cardamom pods, ginger root, turmeric powder, cumin seeds, coriander seeds, fennel seeds, nutmeg, mace, mustard seed, saffron threads, garlic, onion, rice vinegar and tamarind juice.

There are two types of spices in Thai cuisine: dry and wet. Most Thai cuisine uses dry spices, which are ground and pulverized finely.

Dry spices are often added to a dish directly. A good example is chicken soup with ground red pepper. Mixing wet spices with oil or butter can create a paste.

Wet spices are commonly used in marinades and sauces. The most popular wet spices are fish sauce (oyster sauce), sesame oil, sesame paste, curry paste, and Hoisin sauce.

To make Thai food at your home, it is important to understand which spices are best with particular ingredients.

Red pepper flakes are recommended for beef. White pepper is better for seafood such as shrimp.

Online ordering is also possible if you don’t have an Asian market. You can find everything here, from dried chilies to exotic spices and herbs.

Next time you're hungry, try one of these delicious Thai recipes!

Does Thai use ginger?

Yes. Traditional Thai cooking makes extensive use of ginger. Ginger is often used in stir-fries and soups, as well as desserts and drinks, such as lassis.

Ginger is a common ginger plant in China, Japan, Korea, and elsewhere. Its origins can be traced back to more than 5,000years ago. It is believed it originated in Southeast Asia. There, it was used for medicinal purposes.

Ginger is known to stimulate digestion and relieve nausea. It may even help prevent migraines. Ginger aids in relieving muscle spasms and joint pains. It can also treat arthritis.

In Thailand, ginger is most often used fresh. Ginger root is first cut into thin strips before drying and stored. Ginger root can be purchased in cans or jars at Asian markets.

What are the seven Indian spices?

Indian spices refers to a variety of spices that are used in Indian cooking. These spices include cumin, cardamom and coriander as well as turmeric, fenugreek and ginger. The spices are used to enhance the flavour and aroma of foods by combining and complementing natural ingredients, such as meats or vegetables. Together, spices create unique flavour profiles that make Indian cooking so distinct.

Cardamom's sweet, pungent flavor is balanced with ginger and citrus notes. It is used often to flavor curries and rice dishes such as biryani. Cumin has a earthy aroma and a rich, bitter flavour. It is commonly added to curries and meat dishes, as well as dals. Coriander is sweet and citrusy, adding a hint of nuttiness to dishes. It is often used to season vegetables and lentils.

Turmeric's earthy flavour is enhanced by mustard, spices, pepper hints, and other spices. This spice is used in many dishes, including curries. It has a golden colour. Fenugreek possesses a rich, earthy scent, slightly bitter flavour, and earthy tone tones. It is often used in seasoning meat dishes like kebabs, curries, and kebabs. Ginger is pungent and spicy with hints of citrus. It adds a spicy kick to dishes like soups and chutneys. Asafoetida, or hing, has a pungent aroma and strong flavor. It can be substituted for onion and garlic in some recipes.

Together, these spices create unique flavors that make Indian cooking so distinct.

Statistics

• According to a recent survey, professional chefs and many home cooks use spices; usage has only continued to grow from 2011 to now. (hospitalityinsights.ehl.edu)
• It has been estimated that around 1,000 tons of pepper and 1,000 tons of other common spices were imported into Western Europe each year during the Late Middle Ages. (en.wikipedia.org)
• India contributes to 75% of global spice production. (en.wikipedia.org)

External Links

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• Validation and development of Novel Lifestyle Inflammation Scores. - PMC


• Molecular mechanisms of curcumins suppressing effects on tumorigenesis, angiogenesis, and metastasis, focusing on NF-kB pathway - PubMed

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• Vanilla


• Herbs & Spices

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• HomePage

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• PubMed - Acute Inflammation & Metabolism


• PubMed: Aging and inflammation in the environment

How To

How to choose which spices to buy

Cooking requires you to learn how to choose the right herbs for your recipes. There are many choices. So where do you start?

When selecting spices, you need to be aware of three key factors: cost, shelf life, flavour, and cost. The flavour profiles of different types of food can vary depending on whether they are used to cook meat, fish or vegetables, as well as pasta, eggs and bread. Once you've settled on a category, it's time to narrow down your choices.

You will also find that shelf lives can vary. Some spices will last forever, others may expire very quickly. For example, cayenne pepper is good for years and oregano lasts only two months. Price is another important factor. Prices for spices range from $1 per teaspoon to more than $100 an ounce. This means you'll need to find a balance between value and quality.

Also, you will need to choose whether organic or non-organic ingredients are more appealing. Organic products are less chemically and pesticide-laden than other alternatives. They are better for your environment and health. These products can also be more costly so make sure to weigh the benefits against the costs.

Shopping online is the best way to ensure you pick the right spices for your kitchen. Online retailers offer detailed information about each product, including reviews, pricing, ratings, and ingredient lists.

Once you've narrowed your list, you can order directly from the retailer. After you have received your items, keep them safe in an airtight container away from heat or light.

Resources:

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